Coming from a family of millers and bakers, father and son since 1732, I really have the real bread tradition in my genes – that of knowing how to produce real top quality bread. It’s a tradition based on simple but unchanging values. A tradition that respects Nature and her ingredients. Hence we do everything possible to produce “live” bread that’s to say totally natural without substitutes, without emulsifiers or taste
enhancers. We do not use any GMO’s or any other technological auxiliaries for that matter.

For us bread is simply made with flour, water, sourdough, salt and yeast. It’s a tradition that favours the work of man (although we use some
machines to make the difficult task of the baker somewhat easier).
We give importance to the natural fermentation at room temperature controlled by the hand of man. We seek harmony and balance in our finished products.

Industrial large scale production is out of the question.

Our philosophy of Quality can be found in the words “organic” “fair trade”, “Slow Food” and “slow baking”.
On tasting our natural bread the consumer finds the real taste of bread with all the aroma and texture it should have. A real pleasure to eat.
The bread is easy to digest and good for one. The rapport flour and water is a good one. The bread becomes a perfect source of slow sugars.

Our bread is the opposite of “modern” bread.

Enjoy the smell and taste of my bread!

Jean Kircher
Slow Baker